# What you'll need:
→ Pasta
01 - 12 oz short pasta such as penne, rigatoni, or fusilli
→ Sausage
02 - 9 oz Italian sausage, sweet or spicy, casings removed, or plant-based sausage alternative
→ Vegetables and Aromatics
03 - 1 large fennel bulb, trimmed and thinly sliced
04 - 1 small onion, thinly sliced
05 - 2 cloves garlic, minced
→ Sauce and Seasoning
06 - 2 tablespoons olive oil
07 - 1/4 cup dry white wine, optional
08 - 1/2 teaspoon crushed red pepper flakes, optional
09 - Salt and freshly ground black pepper to taste
→ Finishing
10 - 1/4 cup grated Parmesan cheese, plus additional for serving, or vegetarian alternative
11 - Fennel fronds or fresh parsley, chopped, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain completely.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausage, breaking it into small pieces with a wooden spoon, and cook until browned and cooked through, approximately 4 to 5 minutes. Transfer to a clean plate.
03 - Add remaining olive oil to the same skillet. Sauté sliced fennel and onion with a pinch of salt for 4 to 5 minutes until softened and lightly golden. Add minced garlic and cook for 1 minute until fragrant.
04 - Pour dry white wine into the skillet, if using. Scrape the bottom of the pan to release any browned bits. Simmer for 1 to 2 minutes until liquid is mostly evaporated.
05 - Return cooked sausage to the skillet. Add red pepper flakes if desired, and stir to combine thoroughly.
06 - Add drained pasta to the skillet along with reserved pasta water. Toss to coat evenly, then stir in grated Parmesan cheese. Season with salt and black pepper to taste.
07 - Transfer pasta to serving dishes immediately. Top with chopped fennel fronds or parsley and additional grated Parmesan cheese.
